Tender low carb coffee cake with a delicious filling of cream cheese and fresh raspberries. A perfect addition to any holiday brunch. This keto cream cheese coffee cake is sure to please. Now with an instructional video. This post is sponsored by Bob’s Red Mill.
This raspberry cream cheese coffee cake recipe was first published back in 2014. It’s a perennial favorite so I thought it would be good to give it an update with a how to video. It’s just as delicious as ever!
You know what makes me incredibly happy? The fact that raspberries fit well on a keto diet. I’ve loved raspberries the mostest, since I was a tiny tot. It would be very difficult for me to give them up for good.
Most berries are pretty low carb as it is, but raspberries have the lowest net carbs overall. At 7.5g carbs and 4g fiber, you can easily enjoy a half cup of raspberries and stay well within your macronutrient goals for the day. Add a little whipped cream for an astonishingly delicious and easy snack or dessert.
But if you want to get a little fancier with your raspberries, look no further than this Raspberry Cream Cheese Coffee Cake. There really isn’t anything better. And with Mother’s Day coming up, this may be the perfect keto brunch recipe!
Love raspberries as much as I do? Check out my Raspberry Coconut Fat Bombs and my Raspberry Almond Thumbprints.
How To Make Cream Cheese Coffee Cake
This delicious low carb recipe is an almond flour coffee cake with a cheesecake filling. It’s really not hard to make, but here are some tips for success.
- Use good blanched almond flour. I always use Bob’s Red Mill because I know it produces consistent results for my recipes. This cake is actually made with both their almond flour and coconut flour.
- Make the cake batter first, and spread two thirds of it in a prepared baking pan. I used a 9×9 metal pan. Be sure to spread the batter all the way to the edges of the pan. My favorite tool for this is my little offset spatula from Ateco. It’s one of my most useful kitchen tools and it only costs $5! Check it out HERE.
- Prepare the cheesecake filling and pour it over the cake batter, and spread it to the edges as well. Then dot the raspberries over. If you want to cut back on the carbs a little, use just a cup of raspberries.
- Fresh raspberries are best, because they don’t bleed as much during baking as the frozen ones. But you can use frozen and the end results will be just as delicious.
- Take the cake out when the top is golden but the center still jiggles a little bit. This ensures that your cheesecake filling won’t be overcooked and too hard. This should be ooey and gooey!
- I flavored my batter with almond extract, because almond and raspberry is a dreamy combination. But if you want to stick with vanilla, that’s fine too.
- As for sweeteners, you can use your favorite granulated sweetener for the cake. The filling can work with either granulated or powdered sweeteners.
- Want to make a dairy-free cream cheese coffee cake? Coconut oil works well for the butter and Kite Hill Almond Milk Cream Cheese is great in the filling!
This seriously is a dreamy keto coffee cake recipe. It hits all the right notes, tender cake filled with creamy cheesecake and raspberries. Trust me, you’re going to love it!
More Great Keto Coffee Cake Recipes
Skillet Chocolate Chip Coffee Cake
Cinnamon Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake
Ingredients
Cake Batter:
- 2 cups almond flour
- ⅓ cup coconut flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ⅔ cup granulated Swerve Sweetener
- 3 large eggs room temperature
- ¾ teaspoon almond extract
- ½ cup unsweetened almond milk (or half heavy cream/half water)
Filling:
- 8 oz cream cheese softened
- ½ cup granulated Swerve Sweetener (can use powdered too)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cup fresh raspberries rinsed and dried
Topping:
- 2 tablespoon sliced almonds
Instructions
- Preheat the oven to 325F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer).
- For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs and almond extract.
- Beat in the almond flour mixture until combined, scraping down sides of bowl and beaters as needed. Beat in the almond milk until well combined. Set aside while making the filling.
- For the filling, beat the cream cheese with granulated sweetener until smooth. Beat in the egg and vanilla extract until well combined.
- To assemble the cake, spread about two thirds of the cake batter in the prepared baking pan, smoothing the top with a knife or an offset spatula.
- Pour the cream cheese mixture over batter in pan and sprinkle with raspberries. Dot the remaining batter over the filling in small spoonfuls, allowing some of the filling to peek through. Sprinkle with sliced almonds.
- Bake 35 to 40 minutes, or until top is light golden brown and filling is just set but still jiggles slightly in the middle. Remove and let cool completely, then transfer to refrigerator to chill for at least 1 hour.
- Keep refrigerated until served.
Rich Thompson says
Made this as soon as I saw it ! Delicious !!
Laura Harrison says
Can you have your own show on the cooking channel?? I am a big fan of your keto/low carb recipes.
Carolyn says
Thanks so much! 🙂
Elizabeth Hayden says
I never leave reviews and had resigned myself to the sad fact that baking is a losing proposition in Keto. This, by any standard, is a delicious coffee cake. So glad you shared this – thanks so much. Followed the recipe exactly and it was delicious. Thank you.
Carolyn says
Welcome to my world, Elizabeth. I promise you, my baked goods almost always please. 🙂
Kassie says
I wish I had discovered you when I first started Keto, I would have stuck to it the first time. But, now that I have, my cooking Keto life has just become so simple! Now, on to this recipe, it turned out amazing! I used the 8×8 pan, cooked it an extra 13 mins, and it was perfect. Really great, easy to follow recipe without weird ingredients. Thanks, I cannot wait to try more.
Danielle says
Hi Carolyn! This recipe is divine! My husband and I have made it three or four times, and it was equally enjoyed by non-keto eaters. We’ve baked the batter in muffin cups and in 4″ springform pans with fabulous success. I refer many keto newbies and veterans to your blog because I find consistently great results with your recipes! Thank you!
Randi B. says
The best Keto dessert ever!!! Have made it repeatedly and everyone loves it, Keto or not! I add some unsweetened shredded coconut to the top alongside the almonds. I wish Swerve were not so expensive!!!
Thanks for a great recipe!!!!!!
Rene' Niquette says
OMG! This is honestly an amazing dessert. I made this to serve for guests after dinner (keto of course). This was peferect! Both crumbly and gooey at the same time! Thank you for this recipe. This is def. A keeper and I will absolutely share!
Rumiko Adame says
Amazing! Tried it today for the first time and my entire family loved it! Including the in laws! My parents could not believe I actually made that! Haha
The Cake part was super light but tasty! The cheesecake. Part is not super sweet. I will definitely be mastering this recipe! Thank you!
Devra says
this is my favorite recipe and I do lots of baking! My husband and I each had a piece this morning. I cut it into 12 equal pieces and wrapped each piece in Saran Wrap. Then put on cookie sheet and flash froze them. When hard, I am it them in a ziplock bag to store in the freezer until I want another piece I can defrost one or two pieces at a time. Do delicious that if not frozen, we could have eaten the whole thing. thank you for sharing this recipe.
Deborah M Kloss says
Amazing! My niece found this recipe and had to have it. It was easy to make and tastes wonderful! Thank you so much for your wonderful recipes!
Jodi says
Wow…my daughter made this for Mother’s Day, it tastes absolutely amazing. A big hit with everyone.
Just a querry could it be made nut free?
Margaret Yip says
This was amazing! I made it with blueberries but can see it would be great with any berry!!! This will be going into my rotation dessert! Yum!!!
Tanya M says
I believe there is no better flavour combo than raspberries and chocolate, so I took half of the filling and added cocoa, then swirled it with the plain. I absolutely love your recipes. Thanks for another winner!
BRITTANY RENEE HUMPHREY says
With the shut down happening right now I am having a hard time keeping almond flour on hand. I have coconut flour though. Could I make this using all coconut flour? Thanks for your help.
Carolyn says
Try taking this recipe for coconut flour cupcakes, and using the filling and raspberries https://alldayidreamaboutfood.com/vanilla-bean-coconut-flour-cupcakes-and-teaching-children-about-kindness/
Aimee Garcia says
This recipe is absolutely amazing. My absolute favorite, and I have made a lot. The almond flour and raspberries complement each other perfectly. Thank you so much fir another great recipe!
Michele says
Hi.I was wondering if you might have any idea as to why the middle didn’t set at all. I followed the recipe exactly, except I used frozen raspberries. They’re so delicate I didn’t think it would matter that they were frozen…could that have been the cause? I did spoon some into my mouth though and it is delicious.
Carolyn says
Did you use a ceramic or glass baking dish? They don’t conduct heat as well so things don’t bake as well.
Amy says
How much longer would you bake this dessert when using a smaller pan, such as the 8×8 size?
Carolyn says
Not sure of the exact timing, you will just need to watch it carefully. Probably 5 to 10 more minutes.
Amy says
I ended up doing 12 minutes more and came out perfect. Absolutely loved it enjoy my husband enjoyed it.
Mary says
Loved this recipe but was so disappointed when I loaded into the Carb Manager app and the net carb còunt soared to over 20 per serving! Ouch!
Carolyn says
Hi Mary… your online carb manager is probably counting the erythritol. I am very clear in my nutritional statement at the end of every post that it should not be counted as it does not affect blood glucose.
Randi Baime says
This was the first recipe of yours I have tried and it was delicious!!!!!! I added half a cup of unsweetened shredded coconut to the batter and sprinkled 2 T. on top, along with the almonds. The rest of the picky family (non-Keto) enjoyed it as well. It was easy to make and the only problem is it is hard to resist! It is definitely a keeper and I look forward to trying more of your recipes.
Traci says
Absolutely delicious! A must make again and again…. So happy I found this pin. THANK YOU!